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Nutrition. What does healthy eating mean to you? A lot? Very little? A lot? Very little? Things you might want to think about Things you might want to.

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Presentation on theme: "Nutrition. What does healthy eating mean to you? A lot? Very little? A lot? Very little? Things you might want to think about Things you might want to."— Presentation transcript:

1 Nutrition

2 What does healthy eating mean to you? A lot? Very little? A lot? Very little? Things you might want to think about Things you might want to think about –Types of Foods you are eating –Amount consumed –Nutrients –Calories

3 Why should you care? Nutritional habits you develop now often carry on into adulthood Nutritional habits you develop now often carry on into adulthood Once you leave home you are going to be solely responsible for your own nutrition Once you leave home you are going to be solely responsible for your own nutrition

4 Looking to Improve? The government of Canada is always looking for ways to improve the population’s health. Health Canada has helped push nutritional change over the years. The government of Canada is always looking for ways to improve the population’s health. Health Canada has helped push nutritional change over the years. What you do today can improve every tomorrow. Ralph Marston What you do today can improve every tomorrow. Ralph Marston

5 Past vs. Present 1970 – Organ Meats, Canned ham, canned potatoes, Powdered milk, canned fruit and veggies 1970 – Organ Meats, Canned ham, canned potatoes, Powdered milk, canned fruit and veggies Today – Extra lean beef, 1% milk, low fat yogurt, soy products, canola oil, granola bars Today – Extra lean beef, 1% milk, low fat yogurt, soy products, canola oil, granola bars

6 Past vs. Present 1970 – 40 % of our calorie intake came from fat 1970 – 40 % of our calorie intake came from fat 2000 – 30% of our calorie intake came from fat 2000 – 30% of our calorie intake came from fat This is due to the decrease of fat in our foods today This is due to the decrease of fat in our foods today

7 Past vs. Present 1970 – Studies identified that vitamin A and D were not being consumed in sufficient amounts in Canada 1970 – Studies identified that vitamin A and D were not being consumed in sufficient amounts in Canada Today because of this study we have milk and margarine that are fortified with vitamin A and D Today because of this study we have milk and margarine that are fortified with vitamin A and D

8 Past vs. Present 1970 – Calcium, iron, thiamin, niacin, and folate intakes were low 1970 – Calcium, iron, thiamin, niacin, and folate intakes were low Today thiamin and niacin are added to white flour Today thiamin and niacin are added to white flour Calcium, iron, and folate intake still remain a problem – What does the future hold? Calcium, iron, and folate intake still remain a problem – What does the future hold?

9 Past vs. Present (Super-Sizing) Fast food burger 6.1 oz Popcorn 3 cups Muffin 1.5 oz Soft Drink 12 oz oz 7.2 oz 16 cups 16 cups 5.8 oz 5.8 oz 20 oz 20 oz

10 Past vs. Present 1970 – Snacks were available but not in the variety or size they are today 1970 – Snacks were available but not in the variety or size they are today 2000 – Foods high in sugar, fat, and empty calories are providing over one quarter of the energy in the average diet, replacing foods from the 4 food groups 2000 – Foods high in sugar, fat, and empty calories are providing over one quarter of the energy in the average diet, replacing foods from the 4 food groups

11 Past vs. Present Total consumption of food in the 1970’s and today is not much different Total consumption of food in the 1970’s and today is not much different Why do we have an obesity problem today? Why do we have an obesity problem today?

12 Obesity Two main reasons: Two main reasons: –Poor Nutritional Choices are being made –Physical Activity amounts have changed

13 Nutrition Video American vs Japan Diet American vs Japan Diet –http://www.youtube.com/watch?v=51L0TlXxZ 9U 9Uhttp://www.youtube.com/watch?v=51L0TlXxZ 9U

14 Lifestyle The most critical factor affecting obesity is the relationship between activity levels and calorie intake. The most critical factor affecting obesity is the relationship between activity levels and calorie intake. Calorie intake in today’s world is very high compared to the amount of activity. Calorie intake in today’s world is very high compared to the amount of activity. –Technology vs. manpower –Elevator vs. Stairs –Car vs. Walking

15 Why is our caloric intake so high? Our Decisions Our Decisions Barriers around us in schools, restaurants, and society effect our diet. These places help encourage unhealthy choices. Barriers around us in schools, restaurants, and society effect our diet. These places help encourage unhealthy choices.

16 Our Decisions It is essentially our choice to: It is essentially our choice to: –Eat what we eat –And to decide how much we should eat This being said there are many factors that affect how we make the decisions above This being said there are many factors that affect how we make the decisions above

17 Barriers to Healthy Eating In school In school – –Availability of less healthy food in cafeterias and vending machines on school campuses – –Children sell less healthy food (e.g., candy, cookie dough) to raise funds for important school programs – –Off-campus food venues that offer limited access to healthy foods and extensive access to less healthy foods

18 Barriers to Healthy Eating In Restaurants In Restaurants – –Large portion sizes and free refills on beverages – –Large number of energy dense, nutrient poor convenience foods that compete with healthier choices – –Low cost of less healthy foods relative to more nutritious foods – –Value added meal deals to encourage increased consumption at little extra cost to the consumer

19 Barriers to Healthy Eating In Society In Society – –Easy access to convenience markets that sell predominately less healthy items – –Easy access and affordability of fast foods and other prepared/restaurant foods that tend to be high calorie and nutrient poor. – – Lack of convenient and affordable healthy cooking and nutrition classes – – Product placement at eye level for children – – Check-out aisles filled with unhealthy foods

20 Our Society Pressure from advertising campaigns spark an interest in food consumption Pressure from advertising campaigns spark an interest in food consumption

21 Fast Food Videos The Worst Fast Foods The Worst Fast Foods –http://www.youtube.com/watch?v=txh3DE_4 2vQ&feature=player_embedded 2vQ&feature=player_embeddedhttp://www.youtube.com/watch?v=txh3DE_4 2vQ&feature=player_embedded Healthy Fast Foods? Healthy Fast Foods? –http://www.youtube.com/watch?v=OqjIkBxSC gQ&feature=player_embedded gQ&feature=player_embeddedhttp://www.youtube.com/watch?v=OqjIkBxSC gQ&feature=player_embedded

22 Oreo Cookies 2 Oreo cookies = 100 kcals/day 2 Oreo cookies = 100 kcals/day How much weight is gained if a person ate 2 Oreo cookies per day for a year and did not expend the calories? How much weight is gained if a person ate 2 Oreo cookies per day for a year and did not expend the calories?

23 Oreo Cookies Answer 100 kcals/day 100 kcals/day 7 days/week 7 days/week 100 kcals X 7 days = 700 kcals/week 100 kcals X 7 days = 700 kcals/week 700 kcals X 52 weeks = kcals/year 700 kcals X 52 weeks = kcals/year kcals / 3500 kcals/lb = 10.4 lbs kcals / 3500 kcals/lb = 10.4 lbs You would gain 10.4 lbs each year if you ate two Oreo cookies per day You would gain 10.4 lbs each year if you ate two Oreo cookies per day

24 Canada’s Food Guide (Teen-Male Recommendations) Vegetables and Fruit Vegetables and Fruit 8 Servings 8 Servings –½ Cup of fresh, frozen, or canned vegetables –One Cup of raw leafy vegetables –1 Fruit –½ Cup of 100% Fruit Juice Grain Products Grain Products 7 Servings 7 Servings –1 Slice of bread –½ Bagel –½ a cup of cooked rice or pasta Milk and Alternatives Milk and Alternatives 3-4 Servings 3-4 Servings –1 cup of milk –¾ cup of yogurt –50g piece of cheese Meat and Alternatives Meat and Alternatives 3 Servings 3 Servings –2 Eggs –2 tablespoons of peanut butter –¼ Cup of shelled nuts and seeds –½ Cup of cooked meat –¾ Cup of cooked legumes


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